I FINALLY got a picture of this yummy cake. So this is a re-post of an older post. The picture doesn't do it justice. I have take this cake to MANY a community/school/family function and have yet to not be asked for the recipe. It's that good. It is so simple. Totally my style!

from Aunt Lettie

-this was a family staple at family reunions and many family gatherings... so yummy3/4 cup oil4 eggs3/4 cup water1 small pkg (3 oz) lemon jell-o

Blend in blender. Add yellow cake mix. (Lemon can be used if desired). Blend until mixed well. Pour into greased/floured 9x13 pan. Bake for 30 minutes at 350. Poke cake all over with fork while cake is still hot.

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I originally found this recipe about 2 years ago and have loved it. It is perfect to take to family gatherings and there's almost never anything leftover. It's a great salad to take for funerals, too. My kids love it. I only changed 1 thing -leaving out the pineapple- from the original recipe, but left everything else. It is easy and always a crowd pleaser.

1 small can mandarin orange (I think these are like 8 or 10 oz), drained reserving juice

Mix boiling water and jello together for 2 minutes. Mix in frozen orange juice concentrate until dissolved. Mix in reserved 1 cup mandarin orange and pineapple juice. Add fruit. (If you don't include the pineapple like I do, you can use 2 cans of mandarin oranges so there are more oranges. I prefer to just use the pineapple in something else & take the juice and only use 1 can of oranges. I've never had any complaints.)

Put in a 9 x 13 dish and refrigerate until set. So that the oranges are well distributed throughout the salad, I carefully take a spoon and arrange the oranges in the pan. I usually do this while it is sitting in the fridge. Otherwise, when you move it from the counter to the fridge, all your "hard work" is out the window. ;)

Make pudding according to package directions. Pour over set jello and refrigerate for 5 min.

Drop whipped topping in several mounds on top of pudding layer and carefully spread. Look at those beautiful layers!

Note: I usually make this a day ahead. However, I do the jello part the night before and let it set up overnight. I also make the pudding and put it in a bowl. The morning of, I just take a paper towel and dab any water droplets from the jello if there is any. Then, just before I take it, I put all the layers together. It has seemed to be the most smooth process for transport and freshness.

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I realize this probably isn't anything new to anyone out there. And it isn't new to us either, but I've had people ask how we do this and I figured it was time to post it on the blog. This is about the easiest thing to do with red potatoes. A little olive oil, some seasoning, and the oven. I originally posted a recipe for cottage potatoes that is similar to this, and we do those potatoes with olive oil now as well. Much healthier and the flavor is awesome! (Just a note, you can do the same with zucchini and it is great! It takes a little less time to cook is all.)

Red potatoes

Olive Oil

Seasoning (There are a ton of different seasonings out there. Ours is a herbed parmesan mix)

Cut up red potatoes. I usually do them in quarters. In a bowl toss, potatoes, olive oil, and seasoning. I drizzle the olive oil 2 or 3 times in a circle, toss it and check to see if it is coated. You don't want to overcoat but you don't want to undercoat it or they won't cook well. Sprinkle seasoning over top and stir until covered and you have the desired amount covering all the potatoes. A little goes a long ways. It is more of a live & learn thing for how much seasoning is just right. But I'd say about a tablespoon is close for us. Maybe a little more or less depending on how many potatoes you have. We usually have a lot of potatoes.

Spread potatoes over cookie sheet lined with parchment paper. You can do it without, and it makes one side a little crunchier, but the parchment makes it so much easier to take the potatoes off without scraping. Plus, you're pan is cleaner, too. :)